Whenever I read about the experiences of others with CSA's, one of the things they are most excited about is that they are exposed to new vegetables. But I've been participating in a CSA for 5 years now and ate a lot of different vegetables before that as well. So I always sigh and think that unfortunately that aspect of the CSA is no longer available to me, my vegetable world can no longer expand. But I realized recently that I was sorely mistaken. Not only does my farmer occasionally introduce new vegetables to her repertoire (this year the daikon radish) and thus our share, but also there are plenty of vegetables that we get that I don't truly appreciate. The brussel sprout is one such vegetable.
We generally have brussel sprouts in at least one share each fall. Despite being right there in my refrigerator, I have never really taken the time to properly prepare and explore them. In fact I am sure there has been more than one year where I have found the bag of brussel sprouts still in the fridge months later all ready for the compost pile. This year I was determined to learn to love the brussel sprout, or well, at least give it a fair shake!
I started with a simple steamed brussel sprout, carrot, and leek dish with a horseradish sauce. We thought the strong sauce would disguise the taste of the brussel sprouts well. To our surprise, when steamed up fresh (this was only a day after they were picked), brussel sprouts don't need a strong sauce -- they tasted great! So the next time around I made a rice steam pot with the last of my basil in a pesto sauce. Again yummy yummy brussel sprouts. So I decided to let them be the core of a dish and made this pizza...
In addition to all those lovely brussel sprouts it has a nutritional yeast cheese-like sauce, caramelized onions, sun-dried tomatos, and capers. K said it was "yummylicious" which sounded like a complement to me. In fact we were filling out the farm survey after eating this and he considered putting brussel sprouts in his top 3 vegetables. Now that is one serious hat tip.
So I'd say we were extremely successful in learning to love the brussel sprout, now next year maybe I can figure out how to love those lovely chicories or maybe that odd-looking kohlrabi. But first I have just one more handful of brussel sprouts left. These will not go to waste this year!! But alas I must decide how to cook them. What is the best way? As I am just learning about this vegetable I need some more ideas.
Labels: brussel sprouts, capers, onion, pizza, sun-dried tomato, vegan, white sauce
We picked up our first winter share from our CSA yesterday. Much of the share was packaged up in a crate which we took home to unload. One thing I love about the CSA is the surprise of what exactly we'll get each week. With it packaged this way it was even more exciting than normal. It felt a little like christmas digging into the crate to see what all was in there. Hiding there amongst a very large pile of carrots, a huge turnip, a handful of small celeriacs, and various other root vegetables was this stunning creature. I immediately recognized it as a cauliflower but not your average boring white brain-like cauliflower, no this is something new and different and very interesting! and this just after I my recent post lamenting the lack of new-to-me vegetables in our CSA. Apparently it is a romanesco cauliflower. I hate to cut it apart it looks so funky and fun. How can I cook this beauty so that I take advantage of its visual appeal?
